http://our-southern-roots.com/fried-turkey-tenders/

Simple, easy and good!
-Pete

Take a big deer roast from past season out of the freezer,put in crock pot with veges,water,salt and pepper set ur timer,put on your boots and go turkey scouting for 4 or 5 hours. Come back tired and cold,walk in the door and smile when you think of how smart you were for thinking to do this before you left. Kick off your boots make some cornbread and chow down while you watch some turkey.... Read More

Carolina Cornbread Spadefish
From Cooking on the WIld SIde Cookbook
Order here: http://www.shop.lasmag.com/Library_c7.htm

By Ty Conti

8 boneless and skinless spadefish filets (3/4 to 1-inch thick)
1 tablespoon cooking oil
salt and pepper
4 tablespoon butter or margarine
1 cornbread stuffing mix
1/4 cup minced onion
2 tablespoons freshly chopped chives
1/4 teaspoon garlic.... Read More

This recipe come from Guy Harvey's Island Grill and serves two.

Grits
½ c grits
1 c heavy cream
1 c water
3 tblsp. unsalted butter
salt and pepper to taste

Shrimp
2 tblsp olive oil
8 lg. shrimp
¼ lb. Andouille sausage sliced and grilled
¼ c. Vadalia onions
¼ c fresh peppers
1 tblsp blackfish seasoning
¼ c white wine
2 tblsp. unsalted butter
1 tsp fresh garlic
salt and.... Read More

This recipe submitted by James Anderson of DU and serves six.

Ingredients:
1 ½ pounds boneless skinless duck breasts
½ cup fresh lime juice
3 tablespoons finely chopped onion
1 large garlic clove, minced
¼ cup golden tequila or dark rum
3 tablespoons vegetable oil
2 large red bell peppers, cut into strips
1 ea. large green, yellow bell pepper, cut into strips
6 (10-inch) flour.... Read More

This dish serves serves 4 and came from Cliff Russell of DU.

Ingredients
¼ cup olive oil
¼ cup soy sauce
2 tablespoons lemon juice
2 tablespoons hoisin sauce
½ teaspoon dry mustard
3 or 4 drops of sesame oil
1 garlic clove, crushed
1 tablespoon honey
1 teaspoon crushed red pepper
breasts of 2 mallards (or favorite duck)

Cooking Instructions
Whisk the olive oil, soy sauce, lemon.... Read More

Ty Conti, author of Cooking on the Wild Side, gave a cooking demo at the Sportsman Saltwater School - and this video is the introduction of the recipe listed here:

Pan-Fried Pistachio-Kissed Triggerfish

8 Triggerfish Filets (3 to 4 ounces each)
2 cups whole milk (divided into one cup each)
1/2 cup shelled finely-ground roasted pistachio nuts
1/2 cup finely-ground corn flakes
1/2 cup.... Read More

Winston Greely shares some wild game cooking tips.

The publisher for North Carolina Sportsman, Ty Conti, published this cookbook just last year.

Mustard-Baked Spanish Mackerel

8 Spanish mackerel filets (about 4 to 6 ounces each) boned and skinned
1/2- cup Dijon mustard
1 teaspoon paprika
1 tablespoon minced onion
1 tablespoon ketchup
1 tablespoon honey
1/8 cup white wine
1 cup finely-chopped bread crumbs (plain)
1/2.... Read More

This recipe comes from the old Quail Unlimited: Wild Game and Country Cooking cookbook by Timothy Manion.

Quail Breast Stroganoff

10 - 14 Quail Breasts
1 chopped onion (medium)
1 (10 3/4-ounce) can condensed cream of celery soup
1 (4-ounce) can of mushrooms
1/2 teaspoon oregano
1/2 teaspoon salt and pepper
Seasoning Salt and Pepper.
1 teaspoon worchestershire
1 cup sour.... Read More